Seeded Snackers Chilli and Lime
Prefix 934 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 450 kcal | 22% |
| Fat | 23.6 g | 34% |
| of which saturates | 3.2 g | 13% |
| Carbohydrate | 28.4 g | 9% |
| of which sugars | 3.6 g | 4% |
| Fibre | 20.0 g | 67% |
| Protein | 22.0 g | 44% |
| Sodium | 0.45 g | 20% |
Open Food Facts, ODbL, record updated 20 March 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Seeds (81%) [White Sesame Seeds, Linseeds, Sunflower Kernels, Pumpkin Seed Kernels], Chilli & Lime Seasoning (7.5%) [Maltodextrin, Sugar, Natural Food Acids (262, 330), Natural Flavours, Salt, Yeast & Yeast Extract, Spice & Spice Extract (Paprika, Ginger, Chilli), Vegetable Powders (Garlic, Onion), Mineral Salt (508)], High Oleic Sunflower Oil, Psyllium Husk. CONTAINS SESAME SEEDS.
- E262Sodium acetatesPreservative · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E508Potassium chlorideStabiliser · Thickener · Preservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
44% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Crackers (Appetizers)” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in New Zealand, values per 100 g.
Climate impact
Reference value for the category “Crackers (Appetizers)”: 1.54 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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